Dust the chicken in seasoned flour. And saute in some butter until golden
brown. Put aside. Saute the mushrooms and onions, add the chicken stock.
Make roux of the 1 cup flour and 1/2 cup butter and cook it for 7 or
8 minutes, stirring constantly. Add slowly to the stock mixture, cook
until thick. Pour over chicken in baking pan and bake at 350° for
25 minutes. Some of the sauce may be reserved to pour over chicken when
serving.